Add to a large freezer bag along with 3 tablespoons of cornstarch
Shake until well coated (add a teaspoon or two of water if needed, but chicken will likely have enough moisture)
Heat oil over medium high heat in skillet or multi-cooker and add chicken (in batches if necessary) and cooked until lightly browned and crispy on each side
Add browned chicken to slow cooker and whisk together remaining 1 tablespoon of cornstarch with 1 tablespoon water. Then add this to remaining sauce ingredients and stir until smooth
Pour over chicken, cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked
For slaw:
Add shredded cabbage to large bowl
Whisk together remaining ingredients and toss with cabbage until well coated
Cover and refrigerate until ready to serve
For noodles:
Remove chicken and switch multi-cooker to saute or transfer sauce to skillet over medium high heat
Add pronto noodles or regular parboiled noodles and cook until al dente
Heat beans according to package directions and serve chicken, beans and slaw over noodles in bowl
Notes
I cooked chicken on high in my multi-cooker for 4 hoursIf you can't find Barilla Pronto noodles, simply boil regular noodles for about 1/2 the stated cooking time, then drain and cook according to recipe instructions